Manufacture of beverage extracts.



V STATES PATENT orIN LEoNAaD KELLOGG', or BATTLE CREEK, MICHIGAN, As sIGNoR'To KELIL' G TOASTED CORN FLAKE COMPANY, or BATTLE-CREEK, MICHIGAN, A CRPoRA TION or MICHIGAN.

11o Drawing.

To all whom it may concern:

I LOGG, a citizen of the United States, residing in the city of Battle Creek, county of Cal houn, and State of Michigan, have invented a new and useful Improvement in the Manufacture of Beverage Extractsaof which the following is a specification.

My invention relates in general to the manufacture of beverage extracts, quickly soluble in water, from the starch-bearing materials, such as wheat, corn, rye, barley and other cereals, beans, peas, nuts, taro and arrow root. These extracts are intended to be dissolved usually in hot water to be used as a healthful beverage in place of coffee 2nd other beverages considered less health- In an invention for which I filed application for patent on October 14., 1914, Serial No. 866646, which application was allowed on May 27, 1915, I made an improved solid soluble extract for preparing beverages comprising in its composition the extractive matter in comminuted condition of roasted algarroba bean and maltose, by means of the generic process described and claimed in my reissued patent dated December 15, 1914, No. 138%7, and a broad improvement thereon described and claimed in another application for patent filed by me October 14, 1914, Serial No. 866645.

The subject of my present application is the process specifically described in my said application for patent filed October 14, 1914', Serial No. 866646, by which I make the.

product claimed therein, comprising in its composition the extractive matter ofro'asted algarroba bean and maltose.

In order that the nature and scopeof my invention may be fully understood I shall first describe in detail one mode in which I now prefer to carry out my invention, and then define in the claims the spirit of the invention and its scope.

In carrying out my invention, I may use finely ground algarroba bean alone, or with malt flour or malt sprouts, but I prefer to use at present a mixture consisting of twenty parts of finely ground algarroba bean, ten parts bran, ten parts malt flour andfive parts finely ground malt sprouts.

Specification of Letters Iatent.

Application filed October 23, 1915. Serial No. 57,421.

But, I may in some cases replace part of the ground Patented June 27, 1916.

algarroba' bean with wheat flour, corn flour, 5

cornstarch, rye .flour, peas, beansfstarchbearing tubers, nuts, taro, arrow root or other starch-bearing substances. I make a heavy dough of-the above ingredientspref- I erably by placmg them in an ordinary a bakers mixer and mixing with water until the dough is-formed. This dough is thenby" "preference molded into loaves which are placed for efliciency and convenience in a. warming oven and maintained at such a. high temperature for such a time that the diastatic action of the malt will convert part or all of the starch into maltose. I at present achieve the best results by keeping the loaves at a temperature of about 140 to 160 F. for about two hours. The loaves are then, by preference, dried, out into slices,

and ground into granular form,.the grains 1 being about the size of beans or/peas, or,

smaller. This granular .compound is thcn roasted preferably by' placing in an ordinary colfee roaster and roasted to a light golden brow-n, the maltose at the same time becoming caramelized. The soluble contents of the resulting compound are then extracted from the grains, preferably as follows: The roasted grains are placed in a cooker and cooked until all the soluble matter has been extracted. The mass is then placed in a percolator or cooker and hot water poured over the same and drained off repeatedly until all the soluble extract is obtained; This solu ble extract is reduced to a granular, or generally speaking, comminuted condition preferably as follows: The soluble extract is evaporated and boiled down to a thick syrup. This syrup is then pumped into a rotary vacuum drier or placed in pans in a vacuum shelf drier and evaporated to dryness. The resulting solid is then ground into the granular form desired. I find that this method of manufacture is a'great improvement over my previous process as the described treatment by heat results in a much more complete conversion of the starchy material in the grains by the diastatic action of the malt. The flavor and solubility of the product is also greatly improved as previously stated.

It is evident that the above described composition of the product and the details of the process set forth may be greatly varied Ininuted and roasted, the soluble contents dissolved out, and the solution concentrated 2. The process of making a soluble beverage extract, during the performance of which a mixture containing comminuted algarroba bean and malt is treated by moisture and warmth sons to convert the starch into maltose, the resulting product is dried, comminuted and roasted, the soluble contents dissolved out and the solution concentrated.

JOHN LEONARD KELLOGG. 

